Herby Chicken Risotto
Herby Chicken Risotto
Equipment
- Large skillet or saucepan,
- chopping board,
- knife
Ingrediënten
- 1 small onion finely chopped
- 250 g 8.8 oz mushrooms, quartered
- Approximately 1 liter 4 cups chicken broth
- 1 double chicken breast approximately 300g or 10.6 oz
- ½ bunch curly parsley
- 1 bunch fresh basil
- 1 bunch fresh chervil or substitute with oregano, marjoram, or lovage
- 2 ½ tablespoons olive oil
- 2 cloves garlic minced
- 300 g 10.5 oz Arborio rice (risotto rice)
- 3 tablespoons green pesto
- 50 g 1.7 oz grated Parmesan cheese
- Salt and pepper to taste
Instructies
- Finely chop the onion and quarter the mushrooms.
- Cook the chicken breast in the chicken broth until fully cooked.
- Remove the chicken from the broth and set aside to cool.
- Skim any foam off the broth.
- Once cooled, cut the chicken into small pieces.
- Finely chop all the herbs.
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Sauté the chopped onion and mushrooms until the onion is soft and translucent (but not browned).
- Add the minced garlic and Arborio rice to the skillet, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.
- Add 1 dl (about 1/2 cup) of the chicken broth to the skillet and stir the rice.
- Allow the rice to simmer gently over medium heat in an uncovered pan until most of the liquid is absorbed.
- Gradually add the remaining chicken broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the cooked chicken pieces, green pesto, and grated Parmesan cheese until well combined.
- Heat through.
- Finally, fold in the chopped herbs and season the risotto with salt and pepper to taste.
